HDB 太太

2006 HDB太太1
2007 HDB太太2

HDB太太3, they are here again!!!

HDB 太太 3

自10月7日起，每逢星期五，晚上8点30分

Debuts: 7 Oct, Every Fri, 8.30pm

Still on-going...  watch them on Xinmsn

HDB 太太 2

HDB Tai Tai 2 - Ep 1 找回了腰
HDB Tai Tai 2 - Ep 2 有东西不见了！
HDB Tai Tai 2 - Ep 4 搭德士
HDB Tai Tai 2 - Ep 6 发电的眼睛 & 自助餐
HDB Tai Tai 2 - Ep 7 家里的女佣 & 猪颈项
HDB Tai Tai 2 - Ep 8 美人
HDB Tai Tai 2 - Ep 9 冷笑话
HDB Tai Tai 2 - Ep 10 找陈太！
HDB Tai Tai 2 - Ep 11 镜子 & 乌鸦
HDB Tai Tai 2 - Ep 13 最后一集 & NG!

HDB 太太 1

Ep: 01
Le Troquet French Cuisine (529 Balestier Rd #01-07 Tel:67361070)
Jolie Femme Boutique (Blk 81 Whampoa Drive #01-907)
陈甘明中医 Tan Kan Ming Chinese Medical Care (12 Kim Keat Rd #01-03 Tel:62564586)

Ep: 02
Ang Mo Kio supermarket (Blk 407 Ang Mo Kio Ave 10)
Pine Garden's CakeAng (Blk 529 Mo Kio Ave 10)
Botak Jones American food (Blk 608 Ang Mo Kio Ave 5)
Facial @ Home 脸部刮痧 (Ang Mo Kio St 52 Tel: 91721949)
Red Tomatoes (Toiletries, Blk 720 Ang Mo Kio Central #01-4104)

Ep: 03
隆城海鲜园 (Restaurant, Bedok North St 1 Blk 204)
Sisters’ Dream (Furniture Shop, 28 Jalan Pari Burong)
Alphapets (Pets’ Spa, Blk 347 Bedok Road
Ep: 04
Wiener Kaffeehaus (A Vienna Cafe/Restaurant, 148 Neil Road)
Isle (Boutique, 66 Pagoda Street)
Sia Huat Pte Ltd (Kitchen Utensils & Cutlery, 7 Temple Street)

Ep: 05
Choc A Bloc (Famous Chocolate Cake, Blk 86 Bedok North St 4 #01-179)
深利美食馆 (Teochew Restaurant, Blk 115 Bedok North Rd #01-285)
KCS Clinic (Carbossi 减肥 Blk 718 Bedok Reservoir Rd #01-4594)

Ep: 06
Beaulieu House (117 Beaulieu Rd Sembawang Park Tel:62579234)
Om Yoga (www.ompeaceyoga.com, Sembawang Crescent Blk 327)
D'liara Colleczion (#03-29 Sembawang Shopping Centre)

Ep: 07
The Greenroom Cafe (health & organic food, Bishan Park 2, Ang Mo Kio Ave 1)
Pet Nature (grooming service for rabbit, Blk 148 Toa Payoh Lor 1)
Evening shoes (www.loeandbehold.com.sg)

Ep: 08
13. 师奶茶餐厅 (HK Café, 378 East Coast Road)
The Mask (specialize in imported masks, Blk 83 Marine Parade Centre)
Fish Mart Sakuraya (Japanese minimart and sashimi bar, Parkway Parade #B1-83D)

Ep: 09
敦煌音乐与乐器企业 (Blk169 #01-1153 Stirling Road)
老婶阿嬷潮洲粿 (Blk125 Bukit Merah Lane 1)
火点 (Blk123 #01-90 Bukit Merah lane1)
自然海鲜酒楼 (Blk56 Lengkok Bahru #01-443)

Ep: 10
Kim (Seamstress, Tampines St 21 Tel: 96478146)
Mondo (Shoes/heels, Tampines Central, Century Square #02-25)
Yellow (Bags/tee for youngsters, Century Square #03-27)
日本村 (Tampines Ave 5, Tampines Swimming Complex)

Ep: 11
Room for Dessert (cup cakes and carrot cake, Blk 261 Waterloo St #01-42)
Health Chapter (organic and health food at hawker price, Blk 261 Waterloo St #01-23)
Singapura Seafood Restaurant (cold crab and fuzhou dishes, Blk 9 Selegie House #01-31)

October Affairs

I love October! This month is not only about my birthday but also filled with lot of activities and celebrations! 2 of my gfs from my beloved poly group just gave birth to Keefe boy and Tessa girl. Congrats and good job to both tremendous mummies!!!

Lists of activities:
7th Oct - Birthday lunch @ Paradise Inn from Anson.
8th Oct - Cake cutting together with my elder bro at home.
9th Oct - Tea at Antoniette with Sister Janice and Cecilia.
12th Oct - Birthday treat @ Gurame Indonesia Restaurant with BDA and VEL.
13th Oct - 4D/3N getaway with Celeste to HCMC.
21st Oct - 5D/4N getaway with Ex-Simex collegues to Huahin, Bangkok.
30th Oct - Keefe's Baby Shower (Lunch) and Jonathan's Wedding (Dinner).

Went back to my mom's place on Saturday for lunch and had a small cake cutting with my elder bro whom his birthday is a day after mine. I really enjoy spending quality time with my family. They are the pillars of everything at any time. Don't you agree?

Mee Rebus

Yummy baked prawns

Yummy baked chicken wings

Yummy crabs

Bro and me

My lovely sister

Adz went Dublin and Geneva for his new job training so I took over his car for the next few days before I also fly off to Vietnam. I met up with Janice and Cecilia for tea @ Antoinette. This cafe served nice desserts and hot beverages and its concept is primarily French!

Janice and Cecilia

Cafe Cream Latte @ $6

Egg with Paris ham and gruver

Classic eggs Florentine @ $14

Egg with sauteed onion and mushroom

This is one of Antoinette's signature dessert. Sad to say, it is too sweet for my likings. However, the bisc crisp inside is generally nice! But remember to burst the raspberry coulis cos we did not and only to realize it after half of the cake was gone! lolx

Antoinette's signature cake

Burst-ed raspberry coulis

Antoinette @ Penhas Road

Antoinette

30 Penhas Road

 Tel: +65 6293 31

Opening Hours:

Mon–Fri: 11am – 10pm
Sat: 10am – 11pm
Sun: 10am – 10pm

Gifts from the girls! >.<

Zara bag from Cecilia and Celeste

Top from Shermin and YK

Its' been awhile since I blog about where I go for good food. Mmm... partly bcos I uploaded most of the pics to FB right after it was taken from my iphone.

Though we do not meetup as often as we used to during Simex days, we usually arranged dinner to celebrate our birthdays, CNY and sometime, short getaway too. Tonight, I suggested going down Gurame since I have car. I picked up the ladies at Simei and head down to NSRCC.

As usual, HZL did not join us...

The trio

Sayur Lodeh

Chicken Sate

Grilled Squid

Tahu Telok Gurame

Fried Gurame

Marvelous night!

Well, it's quite exhausted to upload the travel pics on FB and updates my blog backlogs at the same time. But do stay tune for more upcoming posts! I'll try my best to post up both HCM and Hua Hin Holiday :)

My Homebaked Pasta

We just redeemed 2 different size of baking dish from NTUC over the weekend and decided to bake our first pasta at home.

Served 4-6 (depending on the size of your baking dish)

• 350g - 500g Pasta

Ingredient: 

• 1 tbsp olive oil 
• 1 large onion - diced 
• 2 cloves garlic - chopped 
• 500gm lean minced beef 

(A)

• 350gm fresh button mushrooms - sliced 
• 1 tbsp mixed Italian herbs 
• 1/2 tsp paprika powder 
• 1/2 tsp black pepper or pepper 
• 825gm canned crushed or cut tomatoes 
• 125gm tomato paste 
• 125gm red wine 
• 125gm beef stock or water 
• 1/2 tsp salt or to taste 
• A little sugar 

Method : 

1. Boil a large pot of water with some salt and oil. Add in pasta and cook till al denta. Drain & set aside. 
2. Heat the oil and fry onion & garlic till fragrant. 
3. Add in minced beef and break up any lumps, cook for 5mins. 
4. Add in (A) and stir well. Cook till it starts to boil, lower fire, cover and simmer for about 20mins. Place cooked pasta into baking tray and spoon sauce over. Cover with lotsa white and mozzarella cheese over the pasta.

Notes :
* This sauce can be cooled & packed into the freezer, just defrost & heat before serving.
* Spinach can also be added (Steam/boil for 3-5 minutes until they have reduced in volume)

Cooked pasta with tomato sauce

Topped with lotsa cheese

My home-baked pasta

Sayur Lodeh using Prima Taste Premix

Though I'm not a fan of curry vegetables but I decided to give it a try. Firstly, reviews from my dear sister and gf claimed that it was good! Secondly, the premix has no added preservatives, no trans fat and no artificial coloring. Most important, this is really quick, eazy and painless to prepare!!

Sayur Lodeh 2-3

Ingredients

(A) 350ml Water

(B) 1 pkt Sayur Lodeh Paste* 

(C) 160g Cabbage 

(D) 55g Carrot 

(E) 55g Sweet Turnip - (I've skipped this cos nobody like)

(F) 40g Long Bean 

(G) 2-3 piece Tau Kwa (Beancurd) 

(H) 1 pkt Sayur Lodeh Premix* 

(I) 65g Warm Water

Garnishes & Condiments 

For Sayur Lodeh
(K) Sambal Chilli as desired* 

For Lontong 

(K) Sambal Chilli as desired* 

(L) 1⁄2 -1 tbsp Toasted Coconut Topping - Optional

(M) Lontong Rice as desired

Note: Ingredients and garnishes are up to individual preferences\

Preparations
1. Cut (C) Cabbage into large chunks (6 cm x 6 cm size), loosely separated into individual pieces. Rinse under running water. Drain.

2. Peel (D) Carrot, wash, cut diagonally into chunky size of 4 cm length. 

3. Cut both ends of (E) Sweet Turnip and peel the skin. Rinse Sweet Turnip under running water. Cut turnip into half, slice into 1 cm thick and cut lengthwise 4 – 5 cm strip. 

4. Wash (F) Long Bean, cut lengthwise into 4 – 6 cm.

5. Rinse (G) Tau Kwa and wipe dry with kitchen towel. Cut diagonally into 4 triangles. Heat sufficient amount of (J) Vegetable Oil in non-stick wok (Oil should be sufficient to cover Tau Kwa). Heat oil on high heat. Add (G) Tau Kwa and deep fry (Do not stir the Tau Kwa for the first 20 - 30 seconds to avoid breaking them). Stir occasionally and fry till golden brown. Turn off fire and drain off excess oil.

Cooking method
1. Pour (A) Water into pot and bring to boil on high heat. Add (B) Sayur Lodeh Paste and stir well.

2. Add (C) Cabbage, (D) Carrot and (E) Sweet Turnip. Stir well. Bring to boil.

3. After boiling, cook for 10 minutes on medium heat. Stir occasionally.

4. Add (F) Long Bean and (G) Tau Kwa. Continue to cook for 10 minutes.

5. Mix (H) Sayur Lodeh Premix and (I) Warm Water into a bowl. Stir and mix well. Add mixture to the pot.

6. Stir well till just boiling and turn off fire.

*Note: you may use other vegetables as desired. In this meal, I'd added Fuzhou Fishball and ladyfingers and hotdogs :)

Baked Salmon with Parmesan Cheese Crust

Folks, this is so so eazy and quick to prepare! It took me less than 1/2 hr to lay it on my dinning table :) Unlike salmon sashimi, I had never like cook salmon as I hate that fishy meat smell but Mom always know where to get good stuff and of coz this salmon that she bought never fail to taste and impressed.

Ingredients 

• 2 salmon fillets (about 350 – 400g) 
• 1 tablespoon (heaping) fine breadcrumbs 
• 1 tablespoon (heaping) grated Parmesan cheese Salt and Pepper (to taste) 
• 2 tablespoons extra virgin olive oil 

Preparation 

1. Preheat oven to 200°C 
2. Wash and dry two slabs of salmon fillets. 
3. Drizzle some extra virgin olive oil (about 1 tablespoon of oil) on the fish. Using fingers, rub the oil over the fish. 
4. Add 1 heaping tablespoon of breadcrumbs to a bowl. 
5. Add 1 heaping tablespoon of grated parmesan cheese. You can use ready grated cheese or grate your own. 
6. Add 1 tablespoon of extra virgin olive oil to the cheese mixture. Mix the mixture well. 
7. Place the fish on a sheet of baking paper on a baking tray. Place the mixture carefully on top of the fish. Use fingers to press the mixture into the fish. 
8. Add some salt and pepper seasonings. I use Masterfoods’ Garlic Pepper seasonings. 
9. Roast for 15-20 mins, depending on the size and thickness of the salmon fillets.

2 types of seasoning with mini cherry tomatoes and garlic

Adding mashed potatoes as a side. Just steam/boil the peeled potatoes. Mash it and add a small piece of butter and seasoned some salt and black pepper to taste. Woooouu, I love the buttery smell!

Mashed Potatoes

Topped with herbs, black pepper and garlic salt

Baked Salmon with Parmesan Cheese Crust

The last savoury piece

Burrrppppp..... ^.^

Poor Pudding

Pudding and my SIL were suddenly attacked by a stray dog during their daily walk last thursday. Pudd was bleeding profusely when SIL came back for her wallet to the vet. Of cos, I went with them. Looking the these pics, you definitely can tell how bad the attack was during the ordeal.

Pudd's badly hurt body after shaving

I mentioned earlier both was attacked by that vigorous stray beast. Below was the result of protecting Pudd from that beast. *Sigh... heart wrenching sight...

There was quite a deep bite under Pudd's genital area. He has to go through surgery to make sure that it did not hurt his organs around that area. Poor Pudd was bandaged like a newborn baby and had 2 tubes attached to drain out the pas.

Emo with the collar on... :(

Chap Chye and Teochew Steam Fish

SIL was asking if I know how to cook chap chye cos it's Renice favorite dish so I went to search for its recipe and came to know that this dish is a popular vegetarian dish to consume during Chinese New Year and also Vesak Day. Since we have most of the dried ingredients stock up readily, I could whip this up easily tonight and with another dish of steam fish, it's another easy meal.

Chap Chye
Ingredients - Serves 4

• 1 tbsp vegetable oil
• 5 slices ginger
• 4 cloves of garlic, peeled and finely chopped
• 50g red fermented bean curd (aka ‘nam yee or 豆腐乳/ tau cheo (豆酱)
• 250g napa cabbage (aka “Wong Bok”or 大白菜), cut to smaller pieces
• small piece of fat choy (fa cai/发菜) - I omitted this
• 1 carrot, peeled and sliced
• 50g bean curd sticks (腐竹)
• 15g dried lily buds (金针) - I omitted this
• 5 dried Chinese mushrooms
• 30g ‘tang hoon’ (粉絲)
• 4 pieces dried black (wood ear) fungus (木耳)

Sauce (A)

• 2 tbsp vegetarian oyster-flavoured sauce
• 1 tbsp sesame oil
• 2/3 cup water

Directions

1. Soak Chinese mushrooms, black fungus, fat choy and lily buds in individual bowls of hot water. When softened, drain the water. Remove mushrooms stems, squeeze out excess water and cut to half. Remove the hard portion on the underside of the fungus. Then, cut the rest of the fungus into smaller pieces. For the lily buds, tie each bud in a knot (to prevent fraying)
2. Soak bean curd sticks and tang hoon in individual bowls of water till softened. When the beancurd sticks turn soft and paler shade, cut to smaller pieces.
3. Heat oil in wok. Stir fry chopped garlic & ginger till fragrant. Then add nam yee and mash/chop it to smaller pieces with the spatula.
4. Add cabbage and stir fry till softened (a few minutes).
5. Add Chinese mushrooms, black fungus, lily buds, fat choy and beancurd sticks along with the Sauce (A). Bring to a boil then cover with lid and let the vegetables simmer for about 5-10 minutes. Anytime the water runs dry, you can top up with hot water.
6. When the vegetables are cooked and the water is reduced, add tang hoon and stir the pot to allow the tang hoon to absorb the sauce. Off the flame and serve with steamed rice.

Mixed Vegetables Stew

Teochew Style Steam Fish
Ingredients:

• Any fresh fish for steaming - cleaned
• 2-3 sour plums
• Some salted vegetables - sliced
• Dried mushrooms - soaked till soft and sliced
• Tomatoes - cut into wedges
• A few slices of ginger
• A little cooking oil
• A little or a bowl of water/stock depending on your preference

Method :

1. Place a few slices of ginger on plate as base and put the fish on top.
2. Arrange all ingredients on the fish including the stomach.
3. Steam fish on high fire for 8-12 mins depending on the size of fish.
4. Garnish and serve while hot.

Teochew style Steam Fish